This recipe is based on a dish cooked by Laura on the 2014 season of Masterchef Australia but instead of making potato gnocchi which can be a bit time consuming I made an easy ricotta gnocchi. It was a pretty delish dish and looked great on the plate!
- 1 cup dried porcini mushrooms
- olive oil
- 1 onion, peeled and finely chopped
- 1 bunch sage, leaves picked, chop half the leaves finely for stuffing
- salt and pepper, to taste
- 500g fresh ricotta
- 1/2 cup finely grated parmesan
- 2 eggs lightly beaten
- 1 cup plain flour
- 1/2 tsp salt flakes
- Place porcini in a bowl and cover with boiling water. Leave for 10 minutes or until softened. Then remove porcini from water and finely chop.
- Then place 2 tablespoons olive oil in a frypan over a medium heat. Add onion, porcini mushrooms and finely chopped sage and fry until golden. Remove from heat and set aside.
- Meanwhile combine all the ingredients for the gnocchi in a bowl and mix evenly. If the dough feels really wet or sticky add a bit more flour.
- Then divide the dough in two. Carefully lay out plastic wrap (cling film) on your work surface then spread out one batch of the ricotta into a square shape about 1cm thick.
- Place half the porcini mix and spread across the middle of the ricotta. Then using the plastic wrap to help you roll the ricotta up (much like making sushi) and then tightly wrap the ricotta roll in cling film, securing at each end. I used two layers of cling film to make it as secure as possible and I tied off each end with elastic bands. Repeat this process for the remaining ricotta and porcini mix.
- Carefully place the ricotta rolls into a pot or frying pan full of boiling water, ensuring that they are fully covered. Cook for 8-10 minutes and then remove from the water.
- Allow the rolls to cool slightly before removing the plastic – careful not to burn yourself with any water contained in the plastic. Then carefully slice into 2cm thick pieces
- Place 100 ml of olive oil in a frypan and set over medium heat. Add gnocchi slices in batches and fry until lightly brown on both sides. Remove from frypan and set aside.
- Add a knob of butter to the saucepan then add remaining sage leaves to the frypan and cook until crispy. Season and remove from heat.
- Then place gnocchi slices in a bowl with crispy sage leaves and the butter sauce.